Chicken and pork miso sauces 肉味噌2種類

japanese cake

Nikumiso 肉味噌 is a rather common Japanese condiment meaning “meat and miso”. It is used to top simmered daikon or furofuki daikon 風呂吹き大根 or warn cubes of tofu. I had leftover barbecued pork and chicken and decided to make two different kinds of miku-miso; one was spicy with Jalapeno pepper (left) and the other with Yuzu ginger flavor.

I topped simmered daikon (cooked in water with a pinch of raw rice to 20 minutes and then simmered with water and a piece of kelp for another 30 minutes) with a side of broccolini (we can not get “nanohana” in the US).  This version was made with white miso and chicken and had a gentle Yuzu citrus and ginger flavor.

The second one is much more assertive with red miso and pork and spiced with Jalapeno pepper, garlic and Sriracha hot sauce.

Niku-miso is usually made of uncooked ground meat but I used cooked pork and chicken since this was leftover control.


Niki-miso with white miso and chicken:

Barbecued chicken breast, finely chopped, 1/2 cup

White miso, 2 tbs

Sugar, 1tbs

Mirin, 1 tbs

Sake, 2 tbs

Grated ginger, 1/2 tsp

Sesame oil, 1 tsp

Yuzu skin, frozen, 1/4 tsp (or orange or lemon zest)

Niku-miso with red miso and pork:

Barbecued pork, finely chopped, 1/2 cup

Red miso, 2tbs

Sugar 2 tbs

Mirin 1 tbs

Sake 2 tbs

Garlic, 2 cloves, either pressed or finely chopped

Sesame oil, 1tsp

Jalapeno pepper, 1, seeded and veined, finely chopped

Sriracha hot sauce, to taste


Both are made similarly. Combine all the ingredients (except for Yuzu skin in the chicken version) in a small sauce pan and mix and stir until the mixture develops the consistency of miso. Add sesame oil and mix. For the one with chicken, take the pan off the heat and the add  theYuzu skin.

The white miso one was very gentle with nice ginger Yuzu flavor. The red miso one was much stronger and I made this a bit too spicy (especially for my wife). She mixed in yogurt which calmed the spiciness down. Both sauces went well with simmered daikon.

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